Ingredients
350 ml Cream 30% cream
1 tin Condensed milk
2 tsp Vanilla Essence/scraped vanilla bean pod
Method
In a bowl mix the condensed milk and vanilla essence. Pour the cream into a separate stainless steel bowl which has been kept in the fridge. Then beat with hand mixer till stiff, then fold in the condensed milk mix, beat again and put in a container, cover with clingfilm on top to contact with the ice cream so no ice frosts sit on top - freeze overnight.
Next day you can remix if you like.
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